✓Simply Make Meat dumplings in hot yogurt sauce - shish barak

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Meat dumplings in hot yogurt sauce - shish barak.

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In a small skillet, fry the minced garlic and fresh coriander with the vegetable oil and add them to the yogurt. Mix well and turn off the heat. To serve, place the shish barak dumplings in a serving dish and pour the yogurt sauce in another deep dish.

Mix well and turn off the heat. To serve, place the shish barak dumplings in a serving dish and pour the yogurt sauce in another deep dish. It is customary to serve vermicelli rice along with it.
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Turns out ingredients Meat dumplings in hot yogurt sauce - shish barak are:

Prepare of - For the shish barak dumplings:.
You Set Up 2 cups of flour.
You Need 500 g of coarsely ground beef.
Prepare 1 of small onion, finely chopped.
You Need 1 tablespoon of vegetable oil.
Prepare 1 teaspoon of salt.
You Need 1/4 teaspoon of white pepper.
You Need 1 pinch of cinnamon.
You Set Up of For the sauce:.
You Need 1 kg of yogurt.
Prepare 3 tablespoons of starch, dissolved in ½ cup water.
You Need 3 cloves of garlic, crushed.
You Set Up 2 tablespoons of fresh coriander, chopped.
You Need 1 tablespoon of vegetable oil.
You Set Up 1 teaspoon of salt.

Add onion and all your spices and cook until meat is fully cooked, and onions have softened. On a flat surface, dust some flour and roll the dough into a thin sheet around. The homemade dough stuffed with flavorful ground meat, which is then cooked in creamy, silky yogurt sauce, will be everyone's favorite meal of the week. These dumplings are packed with appetizing flavors coming from fresh herbs and aromatic spices.

Manufacturing process Meat dumplings in hot yogurt sauce - shish barak Langkah demi langkah

To prepare the dough: sift the flour in a bowl with some salt. Gradually add water and knead to obtain a soft dough. Cover the dough with a plastic wrap and put it in the refrigerator for 30 min..
To prepare the filling: on high heat, fry the chopped onion in a skillet with the vegetable oil until golden. Add the ground meat, cinnamon, pepper and salt and fry until the meat turns brown. Set aside to cool..
Preheat the oven to 180 ˚C..
To make the shish barak dumplings: on a lightly floured surface, roll the dough using a rolling pin. Cut the dough into 4 cm circles..
Place 1 teaspoon of filling at the centre of each circle and fold in half. Press edges together then bring both corners together to obtain a dumpling. Seal well..
Put all the meat dumplings in a well-greased baking tray and bake for 10 min or until blushed. Remove from oven and set aside..
To prepare the sauce: strain the yogurt into a pot, add the dissolved starch and place over medium heat. Stir continuously in a circular movement until yogurt thickens then reduce the heat. It is very important to stir continuously for the yogurt not to stick to the pot..
In a small skillet, fry the minced garlic and fresh coriander with the vegetable oil and add them to the yogurt. Mix well and turn off the heat..
To serve, place the shish barak dumplings in a serving dish and pour the yogurt sauce in another deep dish. It is customary to serve vermicelli rice along with it. In each individual plate, place a serving of rice and shish barak dumplings and cover with yogurt sauce..
This serving method is recommended to preserve the crunchiness of the shish barak. Another way to serve it is to add the shish barak dumplings to the yogurt sauce before serving, in which case it will lose its crunchiness..
Note: You can find the recipe 'vermicelli rice' in this application..

Shish Barak (Lamb Dumplings in Yogurt Sauce) Shish Barak consists of meat dumplings cooked in a yogurt stew. A comfort food for many in the Middle East, it is very similar to tortellini in shape and size. Shish barak is a delicious and favorite dish of the Middle Eastern food lover. Shish Barak is a traditional Lebanese dish, perhaps of Turkish/Ottoman origins (hence the name), which is basically made of tiny meat dumplings cooked in a plain yogurt stew. Shish Barak belongs to the "Tabeekh" traditional Lebanese category, ie, home stews, and is not usually served by main stream Lebanese restaurants. .

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